Try this Cranberry Crisp recipe, or contribute your own.
- pound fresh or frozen cranberries
- cup plus 2 tablespoons sugar in the rawâ® divided
- cup stevia in the rawâ® divided
- tablespoons cornstarch
- zest of 1 orange
- cup all-purpose flour
- cup rolled oats
- teaspoon sea salt
- teaspoon ground nutmeg
- tablespoons cold unsalted butter cut into cubes
- cup chopped pecans
- Carbohydrate 16.6074 g
- Cholesterol 0 mg
- Fat 78.4593 g
- Fiber 11.1000004386902 g
- Protein 10.0853 g
- Saturated Fat 6.73764 g
- Serving Size 1 1 recipe (115g)
- Sodium 0.18 mg
- Sugar 5.50739956130981 g
- Trans Fat 3.68474999999999 g
- Calories 759 calories
Step-by-step
- Preheat oven to 375degreesF.
- Butter an 8†square pan or 9†pie dish.
- In prepared baking dish, toss together cranberries, â…“ cup Sugar In The Raw®, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
- In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw®, salt, and nutmeg.
- Add butter and use your fingers to work it into flour until mixture is crumbly.
- Stir in pecans.
- Sprinkle crumble mixture over cranberries.
- Bake until fruit is bubbling and crumble is browned, 45-50 minutes.
Bakers often ruin fruit crisps by failing to account for the intense acidity of fresh cranberries, relying on sugar amounts meant for sweet stone fruits instead. Balancing tart fruit requires understanding how alternative sweeteners behave under high heat.
- Cranberries naturally contain high levels of pectin and malic acid, which means cornstarch is non-negotiable for thickening juices without turning the filling gummy.
- Using cold unsalted butter cut into small cubes is essential; working it into the flour with fingertips creates friction that forms pea-sized clumps rather than a dense paste.
- Raw cane sugar crystals retain their coarse texture longer than refined white sugar, providing necessary structural contrast against the soft baked fruit.
- Dividing sweetening agents between the fruit base and oat topping ensures the bitterness of raw oats is properly muted without masking the distinct citrus notes of orange zest.
When scaling quantities up for larger baking dishes, monitor the oven closely because deeper fruit layers trap moisture and extend baking times past the standard window. Letting the baked dish rest at room temperature for fifteen minutes allows the starch matrix to fully set before serving.
